Go Back

French Cheese Puffs

French cheese puffs are baked Gruyère cheese gougères with crisp, deeply golden shells and light, airy centers. The choux dough is cooked on the stovetop, then baked in two temperature stages for a savory appetizer best served warm.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 37 minutes
Cooling 5 minutes
Total Time 57 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: French
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup water
  • 0.5 cup unsalted butter cut into pieces
  • 0.5 tsp kosher salt
  • 1 cup all-purpose flour
  • 4 eggs large, at room temperature
  • 1.5 cup Gruyère cheese finely grated
  • 0.125 tsp ground black pepper
  • 1 pinch ground nutmeg

Equipment

  • 1 large rimmed baking sheet

Method
 

  1. Heat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
  2. Combine the water, butter, and salt in a medium saucepan and bring to a boil over medium-high heat, stirring until the butter melts.
  3. Remove the pan from the heat and add the flour all at once.
  4. Stir vigorously until a smooth dough forms.
  5. Return the pan to medium heat and stir for 1 to 2 minutes, until the dough pulls away from the sides and leaves a film on the bottom.
  6. Transfer the dough to a large bowl and let it cool for 5 minutes.
  7. Beat in the eggs one at a time, making sure each is incorporated before adding the next.
  8. Stir in the Gruyère, black pepper, and nutmeg until evenly combined.
  9. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  10. Bake for 10 minutes at 425°F, then reduce the oven to 375°F and bake for 15 to 20 minutes without opening the door, until puffed and deeply golden.
  11. Turn off the oven and prick each puff on the side with a small knife.
  12. Leave the puffs in the oven with the door ajar for 5 minutes.
  13. Serve warm.

Notes

For the best rise, make sure each egg is incorporated before adding the next. Refrigerate leftovers in an airtight container for up to 3 days; freeze baked puffs for up to 2 months. A 1:1 gluten-free baking flour may work as a gluten-free swap, though the texture can vary.